Kulichová, J. ., Hí­c, P. ., Balí­k, J. ., Tří­ska, J. ., Vrchotová, N. ., & Houška, M. . (2016). The possibilities of increasing lignan content in food. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 649–655. https://doi.org/10.5219/675